Go Back
Lentil Black Bean Chili

Lentil Black Bean Chili

Are you a chili fan but don’t eat meat? This Lentil Black Bean Chili is an amazing meat alternative chili; it’s a comfort food so hearty and full of flavor, you won’t even miss the meat. Serve with cheese and tortilla chips for a cozy, satisfying meal.
Print Recipe Pin Recipe
Cook Time 55 minutes
Total Time 55 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp Olive Oil
  • 1 large onion diced
  • ½ C shredded carrots
  • ½ C diced red pepper
  • ½ C diced green pepper
  • 6 cloves minced garlic
  • 3 tsp chili powder
  • 1 Tbsp smoked paprika
  • 1 tsp sugar
  • 2 tsp cumin
  • 6 C vegetable broth plus extra
  • 1 C dry lentils rinsed and drained
  • 3 Tbsp tomato paste
  • 2 14oz cans fire roasted tomato with juices
  • 2 15 oz cans black beans rinsed and drained
  • 1 15oz can sweet corn, drained
  • Salt and pepper to taste

Method
 

  1. In a Dutch oven or heavy large pot, heat olive oil over medium high heat. Add onion, carrots, and garlic; stir 1-2 min. Add chili powder, smoked paprika, sugar, allspice, and cumin. Stir and cook 1 min. Add broth, lentils, tomato paste, and fire-roasted tomatoes with juices. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer 30 min.
  2. Add black beans, corn, and cover. Continue simmer 20 more min or until lentils are tender and mixture has thickened. If lentils have soaked up most of the liquid, add a bit more broth for your desired consistency. Add salt and pepper to taste.
  3. Serve with tortilla chips, and your choice of garnishes.

Notes

For a more earthy flavor add 1-2 tsp cumin. Though fire roasted is preferred, diced tomatoes and chiles or seasoned diced tomatoes can be used. Regular paprika can also be used as an alternative to smoked, however smoked adds an extra depth of flavor.